Spicy Slow-Cooked Chili Recipe

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Most Helpful Positive Review

Jul 19, 2012

Really good chili. I added a can of pinto beans and a can of tomatoes with green chilies. We like our chili a little spicier so I went ahead and added another tablespoon of chili powder near the end. I cooked it on high for 5 hours, and spooned it over a corn bread casserole topped with sour cream and cheese. Yum!!

—Sourdoughnative

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Most Helpful Critical Review

Aug 30, 2012

I didn't like this recipe so much and didn't realize why it was so thin in texture until my wife asked if I put any tomato paste in it. Plus, it was too bland, not enough spice. Other than those two issues it was alright.

—BigDaddy

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20 Ratings

Jul 16, 2012

This was a great recipe!! The only thing I changed, was adding 1 extra can of tomato sauce. I decided to do this because it was very solid. The extra sauce made it the best chili I've had!

—meganclark34

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Aug 23, 2012

Spicy Slow-Cooked Chili Haiku: "Halved the recipe. And it fed 4 perfectly. Glad I skipped 'cook's note.'" So I followed the recipe, halving it, and upon coming home from work to the wafting wonderful aroma of chili, despite it being a sticky hot summer day (I'll make chili once a week regardless of the time of year - just check my reviews and pictures - I'm a Chili Freak!), considering following the cook's note about adding more cayenne pepper. Took a nibble and passed on the additional spice, b/c it was plenty spicy and pretty tasty.

—Rock_lobster

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Nov 11, 2012

Made this today for a group of friends and my boyfriend for Sunday Night Football - everyone loved it. Very hearty and flavorful, juicy but not too thin at all. I was a little worried about it being too dry at first but after the 3rd hour on high in the slow cooker it really got a nice broth. Overall, it was great and everyone said the flavor was awesome. I prefer my chili on the spicier side so I just added some fresh jalapeno slices and cayenne hot sauce on top of my shredded cheese and sour cream. My one friend who doesn't really like anything too spicy said it was perfect. I will definitely make this again!

—scarletgashes

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Oct 08, 2012

Best chili I've ever had! I followed the recipe exactly except I omitted the beans because beans are nasty. :)

—EEMERSON

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Sep 08, 2012

My family's favorite chili recipe. Works great as a half batch by halving the recipe. I tend to use powdered garlic instead of diced as I hate chopping garlic, and it tastes just fine. It also works surprisingly well as an alternative to sandwiches for packed lunches. It both reheats and stores well. Plus, one can feasibly make a week's worth of lunches while sleeping, if they put it in the slow cooker on low before bed on Sunday night...

—mcrose

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Nov 06, 2012

Easy and delicious! VERY spicy, with the tablespoon of Cayenne pepper! But I'm in Arizona, so it fit right in. :) The only change I made was to add a little oregano and cumin, just because. It seems to get LESS spicy as it sits ... leftovers weren't as searing. This is great over rice, too!

—Candace

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Nutrition

Calories
308 kcal
15%

Carbohydrates
22.3 g
7%

Cholesterol
62 mg
21%

Fat
13.8 g
21%

Fiber
8.1 g
32%

Protein
23.4 g
47%

Sodium
1024 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Slow-Cooked Chili

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 308
Calories from Fat: 125

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 5.7g 29 %
Cholesterol 62mg 21 %
Sodium 1024mg 41 %
** Potassium 483mg 14 %
Total Carbohydrates 22.3g 7 %
Dietary Fiber 8.1g 32 %
Protein 23.4g 47 %
Sugars 4.4g
Vitamin A 36 %
Vitamin C 35 %
Calcium 16 %
Iron 54 %
** Thiamin 16 %
** Niacin 57 %
** Vitamin B6 21 %
** Magnesium 10 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.